A regional delicacy of chicken cooked with sharply sour raw mango and flavoured with ginger and refreshing mint which contribute to its distinctive spicy kick.
INGREDIENTS
Chicken Leg boneless – 600 gms
Refined oil – 100 ml
Bay leaves – 2 nos
Cloves – 4 nos
Cinnamon stick – 1” long piece
Black cardamom – 1 nos
Green cardamom – 3 nos
Ginger (paste) – 1 tablespoon
Garlic (paste) – 2 tablespoon
Onion (chopped) – 200 gms
Ginger (chopped) – 1 tablespoon
Raw mango (chopped) – 1 tablespoon
Turmeric powder – ½ teaspoon
Red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Salt – to taste
Yoghurt (beaten) – 225 gms
Chicken stock – 200ml
Mint leaves (Chopped) – 5 sprigs
Fresh coriander (Chopped) – 5 sprigs
Cardamom powder – ½ teaspoon
METHOD OF PREPARATION
Recipe by: Chef Sameer Shah, Executive Chef - Rambagh Palace, Jaipur